Video

Eggplant in tomato

Eggplant in tomato

Ingredients

  1. tomatoes 8 pcs.;
  2. eggplant 2 pcs.;
  3. cheese 100 gr.;
  4. dill 1 bunch;
  5. garlic 2 cloves;
  6. mayonnaise 2 tbsp
  • Main Ingredients
  • Serving 4 servings
  • World CuisineGreek Cuisine

Inventory:

dish, spoon, frying pan, deep plate knife, board.

Cooking:

Prepare all the necessary ingredients. Tomatoes for this recipe are better to take dense, medium size. Peel the eggplant, cut into cubes not too large, transfer to a bowl, add a teaspoon of salt and leave for 15 minutes.
After the specified time, rinse the eggplants with water and dry. Pour vegetable oil into a pan, send eggplant there and fry until cooked. Leave the prepared eggplants to cool in a pan, and at this time we will take care of the tomatoes.
We cut off the base from tomatoes and gently with a teaspoon we get the core, we will no longer need it, it can be used to prepare other dishes. If the oval-shaped tomatoes are cut lightly and the bottom base, so that they stand well on a plate.
We transfer the warm eggplants to a deep plate and add the cheese, garlic, passed through the press and finely chopped dill, grated on a fine grater. If necessary, if the oil is not enough and the filling is dry, add a couple of tablespoons of mayonnaise and mix.
We fill the tomatoes with the finished filling and immediately place them on the dish, on which we will serve them to the table. We decorate at will, let us infuse for 20 minutes and serve.

Eggplant in tomato ready! A more detailed cooking process, see the video. Enjoy your meal!